Murrieta’s West Coast Bar & Grill opened its doors in June 2001 and is named after Joaquin Murrieta – the famous “gentleman outlaw” of California. Like us, he was known for his love of excellent food and wine.Located in the former Alberta Hotel Building (circa 1890), Murrieta’s still boasts some of the hotels original walls and fixtures. With a large selection of seafood, steak, and pasta; Murrieta’s cuisine best reflects the culture of the West Coast. The extensive wine list compliments this theme with a strong focus on Pacific wines, although great wines from the Old World and other regions are also well represented. Murrieta’s lounge showcases live bands on Friday and Saturday nights from 10 p.m. to 1 a.m. Bring a date and dance the night away with musical styles ranging from R&B and Funk, to Classic Rock and Jazz.

ALBERTA BEEF

6 oz FLAT IRON

27.00

12oz NEW YORK

40.00

8oz TENDERLOIN

46.00

14oz RIBEYE

49.00

ENHANCE

Red Wine Demi-Glace

6.00

Truffle Butter

6.00

Green Peppercorn Sauce

6.00

Chimichurri

6.00

SIDES

Herb Mushrooms

7.00

Prawns

7.00

Scallops

11.00

Only the Best: Reserve Angus Beef is the top 32% of Beef raised in Alberta. The acclaimed quality of Alberta Beef continues to grow annually. Today, nearly 80% of beef produced here is being exported into the United States, Europe, Mexico and Asia annually.
Something’s Brewing: Beer is the #1 consumed alcoholic beverage in Canada. Alberta is known to have one of the fastest growing beer industries. With initially only 3 breweries in 2009 to over 15 today

Gallery

Lounge

Shaken-not stirred, straight up, or on the rocks, at Murrieta's we believe that the secret to a great lounge is atmosphere... and lots of it. Whether you're starting the evening off with pre-dinner drinks or extending the evening into the wee hours with an after-dinner cocktail and the company of a few close friends, Murrieta's excels at making you feel right at home. Warm inviting woods, frosted taps catch your eye while rich, luxurious leather seats embrace you. Familiar ease settles in and soon you find yourself not only celebrating the day... but celebrating life. This is Murrieta's lounge

Groups & Catering

We can seat up to 170 people utilizing all areas of the restaurant however, the most we can seat in one room is 90 as the restaurant is broken up into a few different areas: Courtyard, Lounge, Bistro, and Private Dining Room.

Our Private Dining Room is ideal for a professional business gathering. We can accommodate up to 26 of your guests.

Contact our Events Manager April for more information events-reservations@murrietas.ca

Michael Paddock graduated with a major in Hotel and Restaurant Management from Red River College in Winnipeg and has dedicated his career to the hospitality industry. Michael then completed his diploma from the International Sommelier Guild and followed that with his sommelier certification from the Court of Master Sommeliers. In 2015 Michael was the recipient of the Canadian scholarship for the advanced program of the Court of Master Sommeliers.

Michael has worked every service position in restaurants during his career including server assistant, waiter, sommelier, and bartender. He worked at some of the top restaurants in two provinces while putting himself through school. These include Peasant Cookery, Vintage Chophouse, and Rush.

In 2013 he started as an assistant manager with Murrieta’s and eventually became the general manager of the Trib Steakhouse with the group. Later he helped open the Yellow Door Bistro for Hotel Arts eventually becoming the general manager. Under his stewardship, they were awarded the ‘Restaurant of the Year’ award by the Calgary White Hat association. Concurrently he spent two years working with the Calgary Stampede as a Cellar Master working with a broad spectrum of winemakers and sommeliers.

In 2017 he accepted his most challenging role; as the director of restaurant operations for Murrieta’s restaurants, a company with which he has had a long-standing association.

Sabrina Raaymaker - General Manager

Sabrina began her hospitality career while completing high school in Sarnia, Ontario. In her early days, she also studied Political Science at the University of Western Ontario in London. Upon completing her education, Sabrina discovered she had a deep love of traveling. Intrigued by different cultures and culinary styles, she took the next decade to travel and work in a multitude of different countries. From comfortable pubs in her cozy home town to silver service dining in Scotland, Sabrina took in as much knowledge and experience as she could.

As Sabrina’s thirst for knowledge grew, so did her love of wine. She began her wine education in Calgary through the Wine & Spirit Education Trust and after a lot of hard work, she ended up completing her advanced level WSET in Napa, California.

Since then, Sabrina has worked in a variety of some of western Canada’s most favored restaurants. From the Toby Creek Dining Room at Panorama Resort to Giorgio's Trattoria in Banff; Sabrina brings a wealth of knowledge and expertise to the team.

In 2012, Sabrina returned to Calgary to be alongside family where she began her journey with Murrieta’s as our Beverage Manager. She continued forward, working as the Beverage Manager at Catch Restaurant & Oyster Bar, the General Manager at Ruth’s Chris Steakhouse and most recently, General Manager at Teatro Ristorante. In the spring of 2018, she came full circle by returning to Murrieta’s to take on a new role, as General Manager. Sabrina will continue to bring her passion for the industry to guests and coworkers alike for many years to come.

Joshua Stoddart - Executive Chef

At an early age it was very clear to Chef Stoddart that he was meant to cook. In grade three, a bright-eyed Joshua arrived at show and tell in a too-large chef jacket. it was no surprise to family and friends when he got his first gig at Oodles at 11 years old. From that point on, Josh went out of his way to learn every job in a restaurant including bussing and serving before finally settling in the kitchen in his early twenties.

While apprenticing, he worked under talented chefs at Il Sogno and Capo but ended up challenging the apprenticeship program to study independently. During independent study, he completed 3 levels of the WSET program for sommeliers, and gained employment as a sous chef at Harbour House, eventually working his way up to Chef at Sugo in 2012.

In 2017 Josh joined the Teatro team under Chef Dave Bohati and together the pair grew, gaining accolades from the 2017 Gold Metal Plates, 1st place in the Great Canadian Kitchen Party, and 3rd place for the Canadian Culinary Champions. Moving forward, Chef Stoddart took home two wins at the Rocky Mountain Shellfish Festival in 2017 & 2018, as well as the cleanest plate award in the PEI International Shellfish Festival. Chef Josh Stoddart has blossomed into a well-rounded chef with a humble attitude and a clear vision of the future for Murrieta’s.

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